Preheat oven to 425 degrees.
On a sheet pan, add cauliflower florets and chickpeas. Toss with 2-3 tbsp of olive oil, cumin, smoked paprika and salt/pepper.
Roast for 30-40 minutes until cauliflower and chickpeas are golden brown. Set aside.
Meanwhile, in a large dutch oven set over medium/low heat, add 2-3 tbsp of olive oil. Add the chopped onion and potato. Cook for 3-5 minutes. Add the chopped garlic. Cook for one minute until fragrant. Then add the stock.
Add the roasted cauliflower and chickpeas to the dutch oven, reserving 1/4 cup of each for garnish
Simmer for a few minutes allowing all of the vegetables/beans to come together.
Then working in small batches, transfer the soup to a high speed blender and blend on medium/high speed until creamy and silky.
Return the pureed soup to the dutch oven, add the coconut milk, a few sprigs of thyme, and taste. Adjust seasoning, adding more salt/pepper as necessary.
To serve, ladle soup into serving bowls, garnish with reserved chickpeas and cauliflower florets, a few thyme sprigs, and a drizzle of olive oil.